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Apricot pork with herb crust

  • 0:15 Prep
  • 0:14 Cook
  • 4 Servings


  • 2 teaspoons olive oil
  • 4 (125g each) pork cutlets, trimmed
  • 1/4 cup apricot jam
  • 2/3 cup fresh multigrain breadcrumbs
  • 1/4 cup fresh flat-leaf parsley leaves, chopped
  • 1/2 cup Massel salt reduced chicken style liquid stock
  • 4 (85g each) corn cobettes, steamed, to serve


  • 1
    Preheat oven to 190°C. Heat oil in a large, non-stick frying pan over medium-high heat. Add pork and cook for 1 to 2 minutes on each side or until browned. Place, in a single layer, in an ovenproof dish.
  • 2
    Spread the top of the pork with jam. Combine breadcrumbs and parsley in a small bowl. Sprinkle over jam. Pour stock into base of dish.
  • 3
    Bake, uncovered, for 8 to 10 minutes or until pork is cooked through and breadcrumbs are light golden. Drizzle over dish juices. Serve with corn.

Source: taste.com.au


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